season the whole backstrap with salt, pepper, and garlic. wrap in bacon. roast or grill until desrired doneness. rare or medium rare is ideal. devour. i served one just like that (among other things) on xmas day.

Roast that hock and eat the ham every which way, then save the bone for some incredible hambone soup. If the hocks have a nice layer of skin on them, score it before roasting and it'll get all nice and crackly which then makes for a perfect vehicle for shovelling guacamole (or any other preferred dip) into your yap.
For the swordfish - make this seasoning (Lady Jane's: Bajan Seasoning.. the Perfect Pinch), rub all over your defrosted fillets. Let it sit in the fridge a few hours, then bake, grill or pan fry. Y-um.

funny you should ask, I have some frozen swordfish defrosting right now - this has become a favorite in our house:
defrost the swordfish (set the package on a plate in the fridge for about a day until thawed)

Season both sides with sea salt and nantucket rub - using enough seasoning that it forms kind of a crust of flavor when you sear the fish - of course you can use any seasonings you like, we've just found that this odd tin that I picked up AGES ago + sea salt is a combo we love on swordfish

Heat a skillet over med-high heat with bacon grease, sear/cook a few minutes per side (the time depends on the thickness and how done you like it).

Serve with salad and steamed veggies, sweet potatoes, or other sides of your choice. YUM.